To begin, preheat your oven to 220°C (200°C fan). Place a deep roasting tin inside to heat thoroughly. A very hot tin ensures the batter rises properly. Transition to preparing the batter.

In a large bowl, whisk the flour and salt with the eggs until smooth. Gradually add the milk, whisking continuously to create a lump free batter. Let it rest for 30 minutes. Move to preparing sausages.

Remove the hot tin from the oven carefully. Add beef dripping or oil, then lay in the sausages. Return to the oven for 10–12 minutes until browned. Prepare to add the batter.

Quickly and carefully pour the rested batter around the sausages while the fat is still sizzling. Avoid opening the oven once it is in to allow the batter to rise. Continue baking.

Bake for 25–30 minutes without interruption until the batter is puffed, crisp at the edges, and golden brown. Move on to preparing sides.

While the toad in the hole bakes, prepare onion gravy and steam your chosen vegetables. These balance the richness of the dish. Transition to final serving.

Remove from the oven and serve immediately while the batter is at its tallest and crispiest. Cut into generous portions, spoon over onion gravy, and pair with vegetables for a full traditional meal.